Fresh-cheese-based spread for a snack product

Abstract

A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

1 . A topping for a snack product with a dough piece, in particular produced from potatoes, bread doughs and/or rice, wherein the topping comprises a cheese component consisting of fresh cheese and cheese from at least one further cheese group, wherein a sauce base with a cream proportion and a starch proportion is added to the topping. 
     
     
         2 . The topping according to  claim 1 , wherein the sauce base acts as emulsifier. 
     
     
         3 . The topping according to  claim 2 , wherein the sauce base acting as emulsifier consists of cream and starch. 
     
     
         4 . The topping according to  claim 1 , wherein the proportion of the sauce base in the topping is at most 77 wt.-%, preferably between 15 wt.-% and 60 wt.-%, particularly preferably between 20 wt.-% and 40 wt.-%. 
     
     
         5 . The topping according to  claim 1 , wherein the cream proportion in the sauce base is over 75 wt.-%, preferably over 90 wt.-% and quite preferably over 95 wt.-%. 
     
     
         6 . The topping according to  claim 1 , wherein the cream in the sauce base has a fat proportion of between 10 and 32 wt.-%, preferably 15 wt.-%. 
     
     
         7 . The topping according to  claim 1 , wherein the starch proportion in the sauce base is between 1 and 6 wt.-%, preferably between 2.5 and 4 wt.-%. 
     
     
         8 . The topping according to  claim 1 , wherein the starch of the sauce base consists at least partially, preferably entirely, of tapioca and/or waxy corn starch. 
     
     
         9 . The topping according to  claim 1 , wherein the proportion of the cheese component minus the fresh cheese proportion is between 8 and 30 wt.-%, preferably between 10 and 22 wt.-% and quite preferably between 15 and 20 wt.-%. 
     
     
         10 . The topping according to  claim 1 , wherein the proportion of fresh cheese in the cheese component is over 15 wt.-%, preferably over 25 wt.-%. 
     
     
         11 . The topping according to  claim 1 , wherein the cheese of the at least one further cheese group is a hard cheese, a semi-hard cheese and/or a semi-soft cheese. 
     
     
         12 . The topping according to  claim 1 , wherein the cheese component comprises at least three different cheese varieties. 
     
     
         13 . The topping according to  claim 1 , wherein milk powder is added to the topping, wherein the proportion of milk powder is preferably between 4 and 8 wt.-%. 
     
     
         14 . The topping according to  claim 1 , wherein starch, preferably waxy corn starch, is added to the topping. 
     
     
         15 . The topping according to  claim 14 , wherein the proportion of added starch is between 2 and 6 wt.-%, preferably between 3 and 5 wt.-%. 
     
     
         16 . The topping according to  claim 1 , wherein plant fibers, preferably wheat fibers, are added to the topping. 
     
     
         17 . The topping according to  claim 16 , wherein the proportion of added plant fibers is between 0.2 and 4 wt.-%, preferably between 0.4 and 1.5 wt.-%. 
     
     
         18 . A snack product with a dough piece, in particular produced from potatoes, bread doughs and/or rice, and the topping according to  claim 1  arranged in and/or on the dough piece. 
     
     
         19 . A method for producing a snack product comprising the following steps:
 producing a dough piece from potatoes, bread doughs and/or rice,   producing the topping according to  claim 1  in a shape having a tapering side, and   crisping up or deep-frying the dough piece with the topping arranged in the dough piece,   wherein the topping is pressed with the tapering side into the dough piece in a frozen state.   
     
     
         20 . The method according to  claim 19 , wherein the topping has the shape of a deltoid in cross section. 
     
     
         21 . The method according to  claim 19 , wherein the dough piece is cut into and the topping is pressed into the cut surface. 
     
     
         22 . A method for producing a snack product comprising the following steps:
 producing a dough piece from potatoes, bread doughs, and/or rice,   rolling the dough piece out flat,   producing the topping according to  claim 1  in a round shape, preferably in the shape of a sphere or an ellipsoid, and   crisping up or deep-frying the dough piece with the topping arranged in the dough piece,   wherein the topping is arranged on the dough piece rolled out flat in a frozen state and is enveloped in the dough piece.